3/4 cup uncooked wild rice blend – Uncle Bens or any brand you may like
1 bunch of green onions, chopped
3 celery stalks, diced
7 Tbsp butter, diced and divided
1 clove garlic, minced
6 cups low-sodium chicken broth (have on hand a little more if you like the soup lighter)
2 sprigs of both fresh thyme and sage (1/4 teaspoon of each if dried)
1 pound of boneless skinless chicken breasts halves, cleaned and trimmed
1/2 cup all-purpose flour (We like King Arthur)
1 1/2 cups milk
1/2 cup heavy cream
Salt and pepper
Boil chicken in 1 tbsp of salt and water for approximately 12 minutes, chop and set aside.
Prepare the rice according to box instructions and set aside.
In a large soup pot, saute 1/2 the butter, green onions, celery and garlic for 2-3 minutes. Add in 1/4 cup of flour and mix in, coating the garlic celery and onions.
Whisk in the chicken broth, bringing to a slight boil and then reducing heat. Add the sage, thyme plus the chicken and salt and pepper, let cook at a low heat for 15 minutes.
In a separate small saucepan melt remaining butter over medium heat. Add remaining flour and cook for 1 minute of constant whisking.
Slowly pour milk into butter/flour mixture while whisking and cook the mixture, stirring constantly, until it thickens. This takes just a minute or two.
Returning to the soup pot, staying at the low heat, add in the cooked rice, stirring well. Then add the milk/cream mixture, stir vigorously to thoroughly blend. Add the additional broth should you like more liquid. Cook together on low with frequent stirring for 15-20 minutes.